Baked Sole

Ingredients

• 3 % lbs. of fish
• 1 cup grated rolls
• Juice of 1 lemon
• 1 egg
• 1 onion, sliced thin
• 2 tbsps. of milk
• % lb. of butter for frying

Method

1. 1

   Prepare as in Fried Sole, but bake in hot lard until golden yellow.

2. 2

   Serve with mayonnaise or caviar gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 66. The excerpt below is the record exactly as published.

3 % lbs. of fish 2 bay-leaves Salt % onion, sliced 10 pepper-corns % lemon, sliced 4 cloves Water Preparation: The fish is dressed, washed and put in a — 140 — swimming position, into water enoug^h to cover it and brought to boil. All the ingredients are added and after boiling up once, set aside to simmer J4 hour. Garnish with lemon slices and parsley. Serve the fish with a butter gravy mixed with fine chopped parsley or with an egg dressing. No. 27— RED SNAPPER WITH RED WINE DRESSING. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 3. No. 28— FRIED SMELT OR SPARLING. Quantity for 6 Persons. 3 Vz lbs. of sparling 2 tbsps. of milk Salt Flour 1 egg Vz lb. of butter for frying Preparation: The fish is dressed, washed, rubbed with salt and left standing for lyi hours. Then the salt is washed ofif a little. Beat the egg with the milk, brush the fish with it and dip it into the flour. Heat the butter and bake the fislh in it in the oven to a nice (brown color. When served, pour the drippings over. No. 29— FILLET OF SHELLFISH, WHITEFISH. CABELJOU, SOLE, WITH DRESSING. Quantity for 6 Persons. 3% lbs. of fish Salt, pepper Vi, lb. of butter Juice of 1 lemon Fish Bouillon. Bones, skin 2 slices of lemon 4 pepper-corns Vz onion 2 cloves 1% qts. water 1 bay-leaf Salt Preparation: The fish is dressed, washed, the bones all removed and cut into equal fillets. These are salted a little and left with tihe salt >4 hour. During this time prepare the fish bouillon. The bones and skin are brought to boil in V/z qts. of water to which the pepper-corns, cloves, lemon and onion slices and salt have been added and then cooked until the water has boiled dowtr to % qt. Then put the fish fillets into a buttered pan, season with 1 pinch of pepper, lemon juice, the 1/4 lb. of butter placed on in pieces and Yz cupful of the fish bouillon poured over them. The pan must be covered and the fish stewed in the oven for 25 minutes, then served on a hot platter, the drippings poured over. A Dutch gravy is served with it and the bouil- lon used for that. See gravies or dressings, Dutch Dressing. — 141 — No. 30— FRIED MACKEREL. Quantity for 6 Persons. 3 % lbs. of mackerel 2 tbsps. of milk Salt Flour 1 egg % lb. of butter for frying Preparation: The mackerel is cleaned well, the head chopped off and the fish split open lengthwise. The hones are all taken out, the fillets rubbed with salt and let stand for 1 hour. Then it is washed a little, dried, dipped into the egg beaten with milk and into flour. The butter is heated and the fillets are fried in it to a nice color for about 10 to 15 minutes. Serve on a hot platter, pour the drippings over and garnish with lemon slices and parsley. If the drippings are not suffi- cient, make an extra gravy of drawn butter mixed with chopped parsley. No. 31— ROLLED, STUFFED FISH FILLETS. Made from whitefish, pickerel, cabeljou, shellfish, halibut. Quantity for 6 Persons. 3 Ids. of fish 1 pinch of salt 1 V2 rolls, soaked in milk 1 pinch of pepper 1 tbsp. of chopped parsley 3 eggs % tbsp. of choppeu lion % lb. of butter For Stew. % pt. of white wi % onion 1 oz. of butter 2 lemon slices 6 pepper-corns 3 tbsps. of lemon juice The Gravy. % lb. of butter % pt. of fish gravy 2 tbsps. of flour 3 yolks of eggs Preparation: The fish is dressed, washed, skinned, split open lengthwise and the bones taken out, then it is cut into pieces 6 inches long and 3 inches wide. The trimmings which are left, must be fully 1/4 lb. and are chopped fine. From 3 eggs make scrambled eggs. Cream the % lb. of butter and mix it well with the soaked roll, chopped fish trimming, 1 tablespoonful of parsley, scrambled egg, onion, salt, pepper. Press the whole mixture through a sieve and stir in another egg. This stuffing must taste very spicy or piquant and is spread evenly on the fish fillets. Then roll each one up and tie it with a white string, place them into a roasting pan, add yz qt. of water, i/^ pt. of white wine, 6 pepper-corns, 1/4 onion, 2 slices of lemon, 3 tablespoonfuls of lemon juice and salt. The 1 ounce of butter is cut into pieces and put on the fish, then — 142 — cover the pan with a buttered paper and bake in the oven ^4 hour. Serve on a hot platter. The gravy or dressing is prepared by mixing % lb. of butter with 2 tablespoonfuls of flour, add the strained broth from the fillets, cook and stir in 3 yolks of eggs, strain and serve with the fish fillets No. 32— BOILED CODFISH. Quantity for 6 Persons. 3 lbs. of codfish 2 onions Va lb. of soda Salt 4 qts. of water Preparation: The fish is pounded well, and put into water for 36 hours, changing it every 12 hours and adding a teaspoonful of soda at every change. After that, skin the fish and cut it into pieces, place it into boiling water with the salt, and 2 sliced onions, and let it simmer for 45 minutes. Serve it with drawn butter or mustard gravy. No. 33— CODFISH RAGOUT. Quantity for 6 Persons. 11^ lbs. of boiled codfish 6 pepper-corns Vs lb. of butter 2 bay-leaves 2 tbsps. of flour Salt % pt. of bouillon A small cup of herb vinegar V2 onion Preparation: The remnants of boiled codfish are cut in small pieces. The Ys lb. of butter is browned, 2 tablespoon- fuls of flour stirred in, add tJhe bouillon and season with vine- gar, onion, pepper-corns and bay-leaves. The gravy is cooked slowly }i hour, seasoned and strained. Add the fish, reheat but do not boil and serve on a hot platter with potatoes. No. 34— FRIED SOLE. Quantity for 6 Persons. 3 % lbs. of fish 1 cup grated rolls Salt, white pepper Juice of 1 lemon 1 egg 1 onion, sliced thin 2 tbsps. of milk % lb. of butter for frying Some flour Preparation: Skin the fish by running a sharp knife around the tail ; loosen the skin from the meat and pull down- ward over tihe head. The white side is treated the same way, the tail and fins are shortened and the fish cut into convenient —143— pieces. Every piece is cleaned well, salted and peppered, the lemon juice dripped on, the slices of onion placed on top, the pot covered up and the fish left in it to simmer 1^ to 2 hours. % hour before serving, each piece is dried, dredged with flour and dipped into the egg beaten with the milk and salt and then into roll crumbs. The butter is heated and in it the pieces of fish are fried to a nice brown color. Serve it on a hot platter, garnish with lemon slices and parsley. The drippings may be used as gravy. No. 35— BAKED SOLE

Cook this with the app: pantry check, scaling, and the assistant.